Chocolate Chip Greek Yogurt Muffins

Serving Size: 18

If you’re using larger muffin tins, your recipe will yield fewer, larger muffins than mine and might require a bit more cook time.  I like to serve smaller muffins, especially if the muffins are on a menu with other goodies.  More room for other tasty dishes.


  • 2 cup flour
  • 0.5 cup unsweetened almond milk
  • 1 Tbsp vanilla extract
  • 0.5 cup low fat plain greek yogurt
  • 2 eggs
  • 1 large ripe banana, mashed
  • 1 tsp salt
  • 2 tsp baking powder
  • 0.5 cup sugar
  • 0.5 cup chocolate chips


  1. Preheat oven to 400 degrees
  2. In a large bowl, combine flour, sugar, baking powder and salt
  3. In a medium sized bowl, mashed banana, combine eggs, greek yogurt, vanilla and almond milk
  4. Mix the wet ingredients into the dry and stir to combine, add chocolate chips
  5. With an ice cream scoop or large spoon, fill each the muffin tin 3/4 of the way full (you can either use a well greased nonstick muffin pan, or use cupcake liners)
  6. Sprinkle each muffin with sanding sugar (I used Maui brand crystalized white sugar) for an extra crunch
  7. Bake for 25 minutes or until the muffins are golden brown and cooked through

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